À la mode cookery

Have some of the moulds made expressly for this dish by Jones Brothers, Down Street, and pound the white meat of a boiled chicken ; then pass it through a fine sieve with half a pint of cream, a gill of aspic jelly, a spoonful of cold Supreme sauce, and a spoonful of a puree of spinach ; pass all through a tammy ; season with salt and pepper. Wet the moulds and line them with pale aspic ; make the golf clubs and balls with truffles, set on ice, then half-fill them with the chicken forcemeat and lay on the top of each a slice of cooked ham cut to the exact size of the mould. Lay them on ice, and serve them on a border made of mushrooms mixed and cooked with a table-spoonful of aspic, the juice of half a lemon, a gill of cream, and a little chopped parsley. (See Plate XIV.) Partridges a la Masonic Procure some Masonic moulds ; butter them and make one of the triangles in truffles, the other in tongue. Line the moulds with a forcemeat made of the meat of a partridge pounded and tammied, then mix in a gill of cream ; season to taste. Fill the inside with a Julienne of tongue and truffles mixed with two spoonfuls of curry sauce ; cover over with a little more forcemeat and poach in a little boiling stock. Dish up on a forcemeat border and garnish the middle with a Julienne of tongue and truffles, and pour curry sauce round. Pheasant Blanc Mange aux Truffes Take a couple of pheasants (if two entrees are required) and boil them. Whilst they are boiling chemise two plain round moulds with clear aspic jelly. Cut some truffles into thin slices, and when the aspic in the moulds is set, ornament the bottoms with the truffles cut into ornamental shapes, such as stars, crescents, or fleur-de-lys, dipping them into aspic first to make them adhere. Next put three-quarters of a pint of liquid aspic into a basin, and with a whisk whip it till it becomes quite white and to the consistence of thick cream. Chemise the moulds again with this by turning them round and round ; it should be quite an inch thick. Now skin the pheasants and cut off all the white meat, chop it and then pound it with a little cream, and rub it through a wire sieve. Put this into a basin, and add half a pint of cream and mix lightly. Melt some more aspic, and whilst it is in the liquid state whip it well and mix it with the pheasant ; then fill the moulds with it, and pour a little liquid aspic over. Place on H 2 ice till required, then turn out ; decorate with aspic croûtons and barberries. Serve Russian salad with it. (See Plate XII.) Pheasant Pie Have ready a china pie-dish, a pretty majolica one looks best. Bone a couple of pheasants, season their interiors with a little pepper, salt, and very little chopped onion. Make some forcemeat with ham, tongue, pat6-de-foie-gras, and truffles ; place a thick layer of it at the bottom of the dish ; fill the interiors of the birds with an oyster forcemeat. Roll the birds over together, cut them in slices and place on the forcemeat, and then lay on some more of foundation forcemeat and add some liquid savoury aspic jelly ; when the mould is full, arrange it with chopped aspic all over the top and arrange crayfish round the edges and a large truffle in the middle. Pheasant a la St. Charles